Mix corn starch with ¼ cup milk and set aside.

Heat milk and bring to a boil. Add the corn starch mixture whisking constantly and add ¼ cup sugar. Bring the mixture to a simmer and cook till it thickens. Once cool, refrigerate until well chilled, at least 4 hours or overnight.

Beat the cream with the remaining powdered sugar until soft peaks form.

Gently fold in strawberry puree and cooled milk mixture into the cream.

Pour the mixture into Ice cream maker and follow manufacturer’s instructions. Alternately pour the mixture into a shallow container and freeze until slushy. Remove and blend until soft and creamy. Freeze again until firm. Scoop and serve.